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Prep Time 30 minutes
Cook Time 8 minutes
Servings 4

Ingredients

Vegan Mozzarella

  • 1/4 cup raw cashews
  • 1/2 cup water preferably filtered
  • 1 tablespoons tapioca flour
  • 2 teaspoons nutritional yeast
  • 3/4 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder

Pistachio Pesto

  • 1 1/2 cup packed fresh basil
  • 3/4 cup raw unsalted pistachios
  • 1 cup extra virgin olive oil
  • 1 tablespoon nutritional yeast if you're not dairy free, just substitute 1/4 cup parmesan cheese
  • 4 cloves garlic
  • 1/4 tablespoon kosher salt or more to taste
  • 1/8 tablespoon fresh cracked black pepper or more to taste

Pizza

  • 1 pizza pie crust I used the long square flatbread also from Trader Joe's
  • 1 jar tomato/marinara sauce
  • 1 handful yellow cherry tomatoes

Instructions

Vegan Mozzarella

  1. Add cashews to a small pot and add just enough water to cover them. Bring to a boil and let simmer for 10 minutes. Drain the water and add cashews to a blender.
  2. Add water, tapioca flour, nutritional yeast, apple cider vinegar, salt and garlic powder to the blender. Blend on high for about 30 seconds or until cashews are ground up completely. Your mixture will be very watery... don't worry this is normal!
  3. Pour out the mixture into your small pot and heat on medium. Stir continuously, preferably with a rubber spatula, for about 2-3 minutes or until it just comes together as a solid, stretchy mixture.

  4. Turn the heat off and remove your "cheese" and set aside.

Pistachio Pesto

  1. Place all ingredients for the pesto in a blender or food processor and blend until there are no large chunks

Pizza

  1. Preheat oven to 425 F

  2. Lightly brush the edges of the crust with olive oil. Spread pesto evenly over crust to within half an inch of the edges.

  3. Taking a spoon, place small dollops of the cheese about 1-2 inches away from each other. Slice cherry tomatoes in half and place on pizza. Bake on a pizza stone, baking sheet or directly on the oven rack 5-8 minutes or until the crust is golden brown and crisp around the edges.

  4. Top with freshly sliced basil, slice and enjoy!